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Baked Greek Lemon Chicken

Baked Greek lemon chicken with a fragrant lemon-garlic oregano marinade and a glossy, caramelized pan-drippings glaze. Roasted until the skin is deeply golden and the lemon slices roast alongside for bright, savory flavor in every bite.
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Prep Time 15 minutes
Cook Time 45 minutes
marinating 30 minutes
Total Time 1 hour 30 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: Greek
Calories: 610
Ingredients Equipment Method Notes

Ingredients
  

Chicken marinade and roasting
  • 1 whole chicken, cut into pieces (or 3-4 pounds bone-in chicken parts) Use bone-in pieces for the best golden skin.
  • 0.33 cup olive oil
  • 0.33 cup fresh lemon juice
  • 1 tbsp lemon zest
  • 6 garlic, minced
  • 2 tsp dried oregano
  • 1 tsp dried thyme
  • 1 tsp smoked paprika
  • 0.25 Salt and cracked black pepper to taste Season to taste; use salt and black pepper.
  • 2 lemons, thinly sliced Thin slices roast into the drippings.
  • 1 cup chicken broth
  • 1 Fresh oregano for garnish Add at the end for a fresh aroma.

Equipment

  • 1 sheet pan

Method
 

Marinate the chicken
  1. Whisk olive oil, lemon juice, lemon zest, garlic, dried oregano, dried thyme, smoked paprika, salt, and cracked black pepper until evenly combined. The mixture should look glossy and fragrant with visible herb flecks.
  2. Add the chicken to the marinade and coat thoroughly, then marinate for at least 30 minutes. Keep it at refrigerator temperature so the chicken stays cold while it absorbs the flavors.
Roast until deeply golden
  1. Preheat the oven to 425°F, then arrange the marinated chicken skin-side up in a large roasting pan or baking dish. Position the pieces with space around them so the skin browns rather than steams.
  2. Pour the chicken broth around the chicken, then tuck the lemon slices around and under the pieces. The lemon should be partially visible so it can caramelize in the drippings.
  3. Roast for 40-45 minutes, basting with the pan juices once halfway through. Roast until the skin is deeply golden and the internal temperature reaches 165°F, about the final 10 minutes for best browning.
  4. Spoon the caramelized pan drippings over the chicken before serving. This adds a glossy finish and concentrates the lemon-oregano flavor.
  5. Garnish with fresh oregano just before serving. Sprinkle lightly so the green flecks stay bright against the golden skin.

Notes

Pro tip: Use bone-in pieces and keep the chicken skin-side up for maximum browning; halfway basting helps the glaze cling. Refrigerate leftovers in a sealed container up to 3-4 days. Freezing is yes—freeze cooked chicken for up to 2 months, then reheat until hot. For a dairy-free swap, keep the recipe as-is (it’s naturally dairy-free), or use low-sodium broth and adjust salt to taste.